What’s What has teamed up with Apley Farm Shop and the queen of baking, Mary Berry, to create this fabulous-tasting local, fresh and seasonal dish for all the family to enjoy.
Penne pasta is one of our favourite pastas, the quills shape retain this wonderful sauce complemented by local asparagus produced by Caroline Lee at Quatt.
Ingredients (Serves 6)
- 500g (1lb 2oz) asparagus spears
- 350g (12oz) penne pasta
- 1 tablespoon olive oil
- 250g (9oz) small chestnut mushrooms, sliced
- 1 clove garlic, crushed
- 150ml (1/4 pint) double cream
- 150g (45oz) Shropshire Blue cheese, cut into small cubes or grated
- Small bunch of basil, chopped
Method
- Cut about 5cm (2″) of the asparagus tip from the spear, cut the remaining spear into small slices.
- Cook the pasta in boiling salted water according to the packet instructions. Add the asparagus pieces 5 minutes before the end of cooking, after 2 minutes add the asparagus tips. Drain and refresh in cold water.
- Heat the oil in a large frying pan. Add the mushrooms and garlic and fry for a couple of minutes. Add cream and cheese, season with salt and pepper and stir well.
- Add the pasta and asparagus, bring to the boil until the pasta is piping hot. Stir in half the basil and tip into a bowl.
- Garnish with the remaining basil and serve with dressed salad leaves.
Prepare Ahead
The pasta and asparagus can be cooked up to the end of step 2 up to 6 hours ahead and kept in the colander covered in cling film. Continue and serve immediately.
For more information please visit www.apleyfarmshop.co.uk
